Family Recipes

Family Recipes - Page Text Content

S: Cousin's Cookbook

1: This Cookbook is inspired by all of the talented cooks in the family.

2: Bacon Crisp (Derek) | Cooking instructions Preheat oven to 250 Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on the baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn! Drain on a paper towel and serve hot or at room temperature. You can also bake them at 350 for 40 minutes if you are in a hurry! | Ingredients: 1/2 cup freshly grated Parmesan 1 sleeve buttery rectangular crackers 1 pound sliced bacon cut in 1/2

8: Beet and Kohlrabi Latkes (Colette) | Ingredients: latke ingredients: 2 baseball-sized beets 1 baseball-sized kohlrabi 1 medium onion 1 egg, beaten 2-3 tbsp flour salt and pepper Oil for frying | Sauce: 1/2 c. sour cream 1 1/2 tbsp horseradish (more if you like living dangerously) 1 scallion, chopped salt and pepper to taste | Cooking instructions Peel and grate your beets and kohlrabi. Slice your onions thin. Place in a bowl and add the egg and flour and mix well. The mix should be able to form a kind of patty. If it's too wet, add a little flour. (Start small -- 1/2 tbsp at first until you get the right amount.) If it's too dry or falls apart easily, try adding another egg. Fry in a skillet over medium heat until each side is golden brown. (This should take about 10 minutes.) Place on a plate with paper towels to blot out the oil. Salt and pepper the latkes to your liking. Mix together the sauce ingredient. Place a dollop of it on the hot latkes. Eat immediately!

11: Slice potatoes, bell peppers and onion. I prefer to cut pepper slices into about 2 inch portions and I typically cut the onion slices in half, but they can be cut however you prefer. Place sliced vegetables onto a sheet of aluminum foil approximately the size of a large baking sheet. I use two sheets doubled up for added strength. Add the sliced Jalapenos if desired. If you don’t like it real hot, using a tamed pickled Jalapeno slice also adds a great extra flavor. Liberally season with Emeril’s Original Essence Seasoning. | Foil Pouch Grill Potatoes (Carl) | You need the following: Large Heavy Duty Aluminum Foil 6-8 medium Potatoes 1 large Yellow Bell Pepper 1 large Red Bell Pepper 1 small – medium White Onion Jalapeno Slices (optional) Shredded Cheddar Cheese 4-5 Tablespoons Butter Emeril’s Original Essence Seasoning | Sporadically place chunks of butter on top of the vegetables. Tear off another sheet of aluminum foil and place it on top of the vegetables to cover them. Once again, I use two sheets for added strength. Using 1 inch folds, fold in all four edges of the aluminum until you reach the edge of vegetables. This will create a sealed pouch ready to be placed on the grill. Place pouch on grill for 45-50 minutes at 350-375 degrees. Remove from grill, tear open top of pouch and liberally spread shredded cheddar cheese on top of the vegetables.

12: Gratin Dauphinois (Brian Spranger) | Ingredients: 6 russet potatoes, peeled and sliced 3 c. heavy cream 1 clove garlic, peeled and halved 1 c. grated cheese (preferably gruyere) salt and pepper to taste 2 tbsp chives (optional) Cooking instructions Bring 2 cups of the cream to a simmer in a saucepan. Add the potatoes, salt and pepper and cook 3 minutes. Rub the peeled garlic along the bottom and sides of a casserole dish. Pour the cream and potatoes from the saucepan and add the other 1 cup of cream. Top with the shredded cheese and chives, if using. Bake at 375 degrees until the potatoes are tender and the cheese is browned and bubbly (about 30 minutes). Let rest about 10 minutes before serving.

13: Green Bean Soup (Cheryl) | Ingredients: 3 to 4 cups of green beans, cut up 1 chopped onion 1 cup cream 1 chopped potato 1 chopped carrot 1 to 2 cups of milk 1 Tbsp flour 1 chicken bouillon cube Salt & Pepper to taste Cooking instructions Simmer vegetables with just enough water to cover them & simmer until soft. Add harder vegetables first, add others as needed. All amounts are just suggested amounts. Pour off some of the water (about half) & add the milk and cream. Add the chicken bouillon cube. Add a dash of butter to the remaining water if desired. Season with salt and pepper. Mix the flour with water or extra bean juice & add to thicken. Water and milk can be added as needed. Some people add bacon to the soup also.

21: Peanut Butter Banana Cupcakes | 3 cups all purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon kosher salt 2 cups sugar 12 Tablespoons unsalted butter, softened (that’s 1 1/2 sticks of unsalted butter) 2 teaspoons vanilla extract 3 large eggs, room temperature 1 1/2 cups buttermilk, room temperature 1 1/2 cups ripe mashed bananas 1 cup peanut butter chips Preheat oven to 325 and line a muffin/cupcake baking pan with cupcake liners. Sift together the 3 cups of flour, 1 1/2 teaspoons of baking soda, and 1/4 teaspoon of kosher salt. In a large mixing bowl with the paddle attachment (a handheld mixer works fine) cream together the 2 cups of sugar and 12 Tablespoons of unsalted butter for about 4 minutes. Add the eggs, one at a time. Allow each one to incorporate before adding the next egg. Then add the 2 teaspoons of vanilla extract. Alternate adding in the dry ingredients and 1 1/2 cups of buttermilk. Be careful not to overmix the batter! Use a spatula to fold the ingredients together. Add the 1 1/2 cups of mashed banana and fold the bananas into the batter. Combine the 1 cup of peanut butter chips with a couple of Tablespoons of flour. Add the peanut butter chips into the batter and fold them to combine. Fill the cupcake liners with the batter using an ice cream scoop, about 3/4 of the way. Bake the cupcakes at 325 degrees for about 25 minutes or until a knife inserted into the cupcakes comes out clean (but with a few crumbs on the knife)

33: Pie Crust Recipe | Ingredients: 1 cup flour 1/3 cup butter 1/2 of a 1/3 cup cold water Pinch of salt | Cooking instructions In a bowl, cut the butter into the flour using a fork or a pastry blender. When it's like gravel, pour in the water and mix until it just comes together. It will still be kind of crumbly. That's okay. | Dump the dough out onto a floured surface. Pack it into a kind of ball in the middle and begin rolling out into a circle with a floured rolling pin. If it has some cracks and doesn't look great, fold it in half twice and begin rolling it out again until it's the size you need. -Do not handle the crust more than what's necessary. The heat from being rolled and handled will cause it to break apart. -Don't be afraid to keep re-flouring your rolling pin and the surface where you're rolling out the dough. -Cold water is really important here. Add an ice cube to some tap water before you measure your 1/2 of a 1/3 cup to make sure it's cold enough. -A 50/50 mix of butter and lard yields a flaky crust that has a great taste. -You will probably not get this right on the first try. That means lots of practice and happily, lots of pie in your future.